Mediterranean Chickpea Pasta

Instructions

1. 1

   Boil the penne in salted water according to the package. Save 1/2 cup pasta water, then drain.

2. 2

   Meanwhile, heat the oil in a large skillet over medium heat. Add sliced garlic and the drained chickpeas and cook 4-5 minutes until the chickpeas start to crisp.

3. 3

   Add halved cherry tomatoes and oregano and cook 4-5 minutes until the tomatoes burst and get saucy.

4. 4

   Stir in the spinach and sliced olives until the spinach wilts.

5. 5

   Toss in the pasta with the juice of the lemon and a splash of pasta water. Season with salt and pepper and top with feta.